Growing up in Southern California, I’ve been to my fair share of taquerias. There was one taqueria in particular that my husband and I absolutely loved! My husband got to know the owners there when working at the photography store next to it. At the time he lived in a house with 2 avocado trees. So he would take a bag full of avocados to the taqueria, and they would pay him in tacos. It was a wonderful arrangement.
Since we became vegan, we have had a street taco shaped hole in our hearts. After years of testing, I have fallen in love with this perfect marinade pared with soy curls. Have you had soy curls? They are incredible. This recipe is quick and easy and perfect when you are in the mood for street tacos.
| Servings |
|
Ingredients
- 8 oz package soy curls
- 1/2 tsp cumin
- 1/2 tsp coriander
- sprinkle of pepper
- 1 tsp oregano
- 1 tsp coconut sugar
- 4 oz. can green chilies
- 1 tsp chipotle powder
- 1/2 cup water
- 1/3 onion
- 3 Cloves
- 3 tbs tomato paste
- 1 tbs soy sauce
- 1 tbs apple cider vinegar
- 1 tsp nutritional yeast
- 1/4 tsp salt
Ingredients
|
|
Instructions
- Soak the soy curls in water for 10 minutes and then drain.
- Blend all sauce ingredients, pour into drained soy curl bowl and let marinade for about an hour.
- Cook in a skillet on medium heat for about 10 minutes, until slightly browned.
- Serve on a warmed corn tortilla with chopped onion, cilantro, lime juice, and your favorite salsa or hot sauce.
